Quick Chicken Mole Recipe

Mexican Recipes To-Go

Mexican Mole Recipes

Ingredients:

MMMMMDOROTHY CROSS TMPJ

2 tsp Cocoa powder, unsweetened
1 1/2 tsp Chili powder
1/2 tsp Cumin, ground
1/2 tsp Oregano, dried crushed
1/4 tsp Salt
1 can Tomato sauce, 8-oz can
1/4 cup Onion, finely chopped
3 Garlic cloves, minced
1 lb Chicken breast halves,
Boneless, skinless, cut into
Bite-sized strips
1 can Green chili peppers, 4 oz,
Diced, drained
Almonds, toasted sliced (opt
Flour tortillas or hot
-cooked rice
Tomato, chopped (optl)
Lettuce, shredded (optl)
Avocado, sliced (optl)

Instructions:

In a 1-1/2 quart microwave-safe casserole, combine cocoa powder, chili
powder, cumin, oregano and salt. Stir in tomato sauce, onion and
garlic. Micro-cook, covered, on 100% power (high) for 2 to 3 minutes
or until mixture is bubbly around edges, stirring once. Stir in
chicken and chili peppers. Cover; cook on high for 8 to 10 minutes
(10 to 12 minutes for low-wattage ovens) or until chicken is tender
and no longer pink inside, stirring every 3 minutes. Garnish with
almonds, if desired.

Serve with warm tortillas or hot cooked rice, tomato, lettuce and
avocado, if desired.

Source: Dorothy Cross TMPJ72B, from BH&G magazine May 1993.
Reformatted by: Wendell Openshaw SRNP05A

Servings: 4

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Watermelon --it's a good fruit. You eat, you drink, you wash your face. Enrico Caruso

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